Saturday, November 22, 2008

Chocolate Show Crepes

This weekend is the Utah Chocolate Show....something I've been honored to be a part of since the beginning. Every year I run out of recipe handouts so, this time around I thought I'd wise up and post it here. If you'd like to sign up for a regular Chocolate Show newsletter (fun!), then visit http://www.utahchocolateshow.com/ and get set up.

Thanks for checking in!
Hugs as always,
Angel

Super Show-off Chocolate Crepes

When you want to impress your guests just say “Oui-Oui!” to this delicious dessert recipe. You make the crepes and your guests fill them with their own personal delicacies from your filling buffet.


Chocolate Crepes:
· 1 ½ cups whole milk
· 1 cup flour
· ¼ cup cocoa powder
· 3 T. powdered sugar
· 1 large egg
· 1 T. butter, melted
· ¼ t. vanilla extract (you can choose your own favorite flavoring)
· 1/8 t. salt

Whisk all ingredients together until batter is completely smooth. Cover and refrigerate for at least 20 minutes. You can keep this batter in the fridge up to 2 days before you use it.

Using a non-stick 6½-inch skillet (or crepe pan), liberally spray butter-flavored oil into the bottom. Place pan over medium-high heat until you can see the oil barely starting to smoke. Remove from heat and add 2 tablespoons of batter to the pan, swirling until the bottom is covered. Return to heat and cook crepe for 1 to 1½ minutes. You’ll notice the crepe getting a dry look on top and around the edges. With plastic spatula or flipper, loosen edges if necessary. Slide the spatula underneath the crepe and gently flip it upside down in the pan. Cook for at least 1 minute more and slide onto plate to keep warm. Lightly spray pan in between making each crepe. Easily makes 15 crepes.

Tips:
· Practice makes perfect. Know that you’ll probably tear the first few crepes as you adjust
the heat and get used to the swirling motion. No problem! It happens to all of us.
· Your crepe pan should be really quite hot.
· Make sure the crepe cooks long enough on the second side. Rushing this process will give
you a rubbery consistency in the center of your crepe.
· Have fun! Those French Chefs don’t have a thing on you!

Thick Chocolate Almond Sauce:
· 1 (14 oz.) can sweetened condensed milk
· 6-8 oz. semi sweet mini chocolate chips
· 1 t. almond extract
· Chopped almonds (if desired)

In medium size glass bowl, microwave milk on ½ power for 1-2 minutes or until hot. Remove from microwave and stir in chocolate chips until melted. Mix almond extract in last and, if desired, add chopped almonds.


What to have on your Crepe Buffet? Here’s a list (I prefer all of my fillings warmed):

First, the spread
· Peanut Butter
· Marshmallow Crème
· Nutella
· Fruit filled jam
· Honey
· Cream cheese sweetened with powdered sugar

Next, the specialties:
· Fresh sliced strawberries, pineapple, blackberries, bananas (can use frozen if necessary)
· Chopped nuts, toasted coconut, crushed cookies or graham crackers
· Pie filling
· The only exception to warming would, of course, be any type of mousse

The Topping:
· If using whipped cream, place it to the side of the crepe so each bite can be dipped
· Syrups, i.e. chocolate, caramel, berry coulis…even maple syrup can be used!
· Sprinkling of powdered sugar


Folding your crepes:
Traditionally, dessert crepes are folded into quarters….savory crepes are rolled. Whatever makes you happy is exactly what you should do.

2 comments:

Grammaduh said...

It would be so nice if you would show pictures of the food with the recipes. It just makes it more tantalizing!

Angel's Blog said...

I agree. I'll try to do better. I should carry my camera around with me all the time, but I'm still getting into the habit.
Thanks for the reminder and next week I'll post some photos of the desserts I'm working on over the weekend.